These Italian Nut Roll Cookies are buttery, tender, and filled with a spiced nutty sweetness. They’re perfect for holiday gatherings or as a comforting treat with coffee or tea. This recipe combines simple ingredients with a touch of nostalgia for a truly delightful cookie experience.
Ingredients
For the Dough:
- 1 cup (2 sticks) unsalted butter, softened (for a rich, tender texture)
- 1 cup granulated sugar (adds sweetness and structure)
- 2 large eggs (binds the dough together)
- 1 teaspoon vanilla extract (adds warmth and flavor)
- 3 cups all-purpose flour (the foundation of the cookies)
- 1 teaspoon baking powder (for slight lift)
- 1/2 teaspoon salt (balances sweetness and enhances flavor)
For the Filling:
- 1 cup finely ground walnuts (the nutty heart of the cookie)
- 1/2 cup granulated sugar (sweetens the filling)
- 1/4 cup powdered sugar (adds a soft sweetness)
- 1 teaspoon ground cinnamon (warm spice for depth)
- 1/4 teaspoon ground nutmeg (a hint of cozy flavor)
Instructions
1. Make the Dough
- In a large mixing bowl, cream together softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
- Divide the dough into two equal portions. Wrap each portion in plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
2. Make the Filling
- In a medium bowl, combine the finely ground walnuts, granulated sugar, powdered sugar, cinnamon, and nutmeg. Mix well to ensure an even distribution of flavors.
3. Assemble and Bake
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
- On a lightly floured surface, roll out one portion of the dough to a 1/4-inch thickness.
- Evenly spread half of the nut filling mixture over the rolled-out dough. Starting from one edge, tightly roll the dough into a jelly-roll shape.
- Using a sharp knife, cut the roll into 1-inch slices. Place each slice on the prepared baking sheet, spacing them about 1 inch apart.
- Repeat with the second portion of dough and remaining filling.
- Bake for 12-15 minutes, or until the cookies are lightly golden brown around the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
- Dust with powdered sugar for an elegant finish.
- Pair with a hot beverage like espresso, tea, or mulled wine for the ultimate cozy treat.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze unbaked rolls or baked cookies for up to 2 months. Defrost at room temperature before serving or baking.
Why You’ll Love These Cookies
- Nostalgic and Classic: Perfect for the holiday season or as a traditional family recipe.
- Customizable: Swap walnuts for pecans or almonds for a fun twist.
- Make-Ahead Friendly: The dough and filling can be prepped ahead for easy assembly on busy baking days.
These Italian Nut Roll Cookies are sure to become a favorite in your household, bringing a touch of elegance and warmth to any occasion. Enjoy every buttery, nutty bite!